Tuesday, January 31, 2012

Thai Roasted Root Vegetables

Add some color to your plate this week with root vegetables! Bright orange sweet potatoes and carrots, red radishes, purple beets and turnips, parsnips, and rutabagas add a colorful punch of antioxidants, vitamins, and minerals to your meals. These nutrition all stars are abundant during winter months, and can make a hearty stew, casserole, or delicious side dish.

High in fiber, phytonutrients, Vitamin C, beta-carotene (which makes Vitamin A), and numerous beneficial minerals, these foods are a great addition to any meal. Try this Delicious Dietitian Thai Roasted Root Vegetable Recipe for a easy, healthy, great tasting side dish.

Thai Roasted Root Vegetables

*May use any combination of root vegetables. For best results, chop vegetables to similar sizes, about 1-2 inches

Preheat oven to 375 degrees. Cover baking sheet with aluminum foil for easy cleanup.

2 small sweet potatoes
1 bunch parsnips
1 bunch radishes
1 rutabega
1 bunch carrots
1 large red onion
1/4 cup olive oil
3 Tbsp Delicious Dietitian Thai Spice Blend
2 cloves garlic, minced

In a large bowl, add chopped vegetables and olive oil. Toss to coat well. Add spice blend and garlic, toss to coat evenly. Spread vegetable mixture onto baking sheet. Bake at 375 for 30-45 minutes, or until fork tender. Enjoy!

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